Ingredients & Substitutions
Here I explain the best ingredients for shrimp wrapped in bacon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Shrimp – Make sure they are peeled and deveined, but leave the tails on if you can. I used extra large shrimp (26-30 per pound), but large shrimp (31-35) or jumbo shrimp (21-25) would also work. You’d need to adjust the number of bacon slices depending on how many shrimp you use. I don’t recommend shrimp any smaller than large, as it would be difficult to get the shrimp wrapped in bacon if it’s any smaller. You can learn more about choosing shrimp in my lemon shrimp post. Butter – To control the saltiness of this dish, I used unsalted butter. You could use salted butter, but may need to omit the salt in the recipe. If you want a dairy-free option, olive oil will work, but the sauce will be thinner and less rich. Honey – I use sugar-free honey, but regular honey works as well. Seasonings – You’ll need garlic powder, chili powder, and sea salt. The chili powder added enough heat for my taste, but you can add black pepper or even cayenne pepper if you want it more spicy. Bacon – The star of the show! Avoid thick cut bacon, as it will not get crispy by the time the shrimp cooks through. Turkey bacon would probably work, but the time to pre-cook it may vary. Toothpicks – To secures the bacon in place.
How To Make Bacon Wrapped Shrimp
This section shows how to cook bacon wrapped shrimp, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
There are so many ways to make these bacon wrapped shrimp your own! Try these variations: Although this recipe is super easy, here are some tips to ensure your shrimp comes out tender with crispy bacon:
Foil makes for easy cleanup. You can line the pan with foil (underneath the rack) for easier cleanup if desired. Pre-cook the bacon for the right amount of time. Shrimp cooks quickly, so if the bacon isn’t pre-cooked for long enough, your shrimp will be rubbery by the time the bacon is crispy. On the other hand, if you cook the bacon for too long, it will get crispy and you won’t be able to wrap it. The ideal balance is bacon that has some of the fat already rendered, but is still pliable. Use a wire rack. Opt for a wire rack on a cookie sheet instead of a regular baking sheet (I love this set). This enhances air circulation and allows excess bacon fat to drip down, resulting in crispier bacon, just like with oven baked bacon. Monitor while broiling. This step is crucial for achieving crispy bacon, but watch carefully since the bacon can burn fast.
Bacon Wrapped Jalapeno Shrimp – The chili powder already adds some heat, but for even more kick, slice jalapenos thinly and place them on the shrimp before wrapping with bacon. Cream Cheese – If you want to balance the heat, place a small cube of cream cheese onto the shrimp before wrapping. It’s best if it’s cold, so that it doesn’t leak out as much. BBQ – Brush bacon wrapped shrimp with your BBQ sauce (I prefer sugar free BBQ sauce) before broiling. Asian – Replace half of the butter with coconut aminos or soy sauce, and add 1/2 teaspoon of ground ginger. A drizzle of sriracha also makes a nice addition for this combo.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for 2-3 days. Meal prep: Follow recipe steps, but don’t broil. Instead, assemble and store in the fridge for up to 24 hours before broiling. This doesn’t work well with acidic marinades (they’ll turn your shrimp into shrimp ceviche), but since this one doesn’t have any acid, it works fine. Reheat: Place shrimp on a baking sheet (with a rack again if possible) and broil for 1-2 minutes on each side, until warm and crispy. You can also reheat for a couple minutes in the air fryer at 350 degrees F. Freeze: Arrange the bacon wrapped shrimp in a single layer on a parchment paper lined baking sheet and freeze until firm. Then, transfer to an airtight container or zip lock bag and freeze for up to 3 months.
What To Serve With Bacon Wrapped Shrimp
These shrimp bites make the perfect appetizer, but you can also serve them as a main course or spread along with some sides. Here are some ideas:
Veggies – Serve bacon wrapped shrimp with quick roasted asparagus, garlicky sauteed spinach, or honey glazed air fryer carrots. Potatoes – For a heartier side, try Greek lemon potatoes, creamy mashed potatoes, baked sweet potatoes, or your favorite potato salad (I actually prefer lighter cauliflower potato salad). Salads – Turn this dish into a healthy meal by serving it over an arugula salad. Just remove the toothpicks first to make it easier to eat. Appetizers – Make an appetizer spread with some quick blistered shishito peppers, creamy spinach artichoke dip, sirloin steak tips, and crispy baked chicken wings.
More Bacon Wrapped Recipes
If you love bacon recipes as much as I do, you have to try these other bacon wrapped dishes: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition information uses zero sugar honey.
